The Resource The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
Resource Information
The item The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Randwick City Library.This item is available to borrow from 1 library branch.
Resource Information
The item The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Randwick City Library.
This item is available to borrow from 1 library branch.
- Summary
- "'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yoghurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualises fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-colour illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mould cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"-- Provided by publisher
- Language
- eng
- Extent
- xxiii, 498 p., [32] p. of plates
- Isbn
- 9781603582865
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
- Title
- The art of fermentation
- Title remainder
- an in-depth exploration of essential concepts and processes from around the world
- Statement of responsibility
- Sandor Ellix Katz ; foreword by Michael Pollan
- Language
- eng
- Summary
- "'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yoghurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualises fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-colour illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mould cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"-- Provided by publisher
- http://library.link/vocab/creatorDate
- 1962-
- http://library.link/vocab/creatorName
- Katz, Sandor Ellix
- Dewey number
- 641.4
- Illustrations
-
- illustrations
- plates
- Index
- index present
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/subjectName
-
- Food
- Fermented foods
- Fermentation
- Target audience
- adult
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Control code
- 000048451844
- Dimensions
- 25 cm.
- Extent
- xxiii, 498 p., [32] p. of plates
- Form of item
- regular print reproduction
- Isbn
- 9781603582865
- Isbn Type
- (hardback)
- Other physical details
- ill. (some col.)
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Control code
- 000048451844
- Dimensions
- 25 cm.
- Extent
- xxiii, 498 p., [32] p. of plates
- Form of item
- regular print reproduction
- Isbn
- 9781603582865
- Isbn Type
- (hardback)
- Other physical details
- ill. (some col.)
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.randwick.nsw.gov.au/portal/The-art-of-fermentation--an-in-depth-exploration/sP5AgXiTIXk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.randwick.nsw.gov.au/portal/The-art-of-fermentation--an-in-depth-exploration/sP5AgXiTIXk/">The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.randwick.nsw.gov.au/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="https://link.randwick.nsw.gov.au/">Randwick City Library</a></span></span></span></span></div>
